Havij Polo | Persian Carrot Rice


This lovely carrot rice is such a treasure to find. The daughter loves carrots and can have it in any form. So I make this for our lunch and it results in two happy girls. This is a Persian carrot rice and is a little sweet in taste. Sugar is added as also cranberries sometime to give it a sweet flavour. Chicken is also added for the protein content. I replaced the sugar with raisins and the chicken with paneer because I did not want to add sugar when I could avoid it. The result was delicious and such an easy fix for a lazy day. So this dish is on my regular rotation now to make often for weekday lunches for a perfect mother daughter bonding session.

For more carrot recipes check out Honey glazed carrots, Oven roasted carrot soup, Carrot cake and Carrot Salad


Serves 2


3/4 cup Rice

4 Carrots, medium sized

100 gms Paneer, cubed

1 tsp Oil

1 tbsp Raisins

1 tsp Peppercorns, freshly crushed

2 tsp Milk

Pinch of saffron





  • Cook the rice with 1 1/2 cups water and set aside
  • Mix the saffron with the milk and set aside
  • Heat a pan and add oil
  • Add the raisins and fry for a minute and set aside
  • Chop the carrots and add it to the same pan
  • Fry it for a minute and add some water
  • Cover and cook on medium heat till the carrots are soft and tender
  • Once the water dries up, add the paneer and let cook for 2 minutes
  • Add the rice, salt, peppercorns and saffron
  • Mix well and cook for 2-3 minutes on medium flame
  • Serve warm with any raita of your choice
  • Enjoy!


  1. You can replace the paneer with soya chunks or tofu
  2. Add curry powder or garam masala for more spice


This is my post for the Biryani / Pulao / Khichadi festival for the alphabet ‘H’

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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